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Fruit Preserves Almond Coffee Bread
I may be one of the weird person who actually love doing grocery shopping.
And the last time I did my grocery, I noticed a huge discount on a gigantic 32 oz jar of organic mango orange passionfruit preserves for a whopping $0.97!
The catch is it is going to expire in less than a month. But it is the perfect thing to make this fruit preserves almond coffee bread.
Any good ole store bought fruit preserves
I have been dying to try out this King Arthur apricot-almond coffeecake (still not sure why they call it a cake).
It has been sitting on my bookmark list for months, and this super delicious preserves is how I am finally going to do it.
Instead of making my own filling, I simply use my store-bought fruit preserves.
It was a great success, and I am 100% certain you can use whatever fruit preserves you fancy, as long as it is on the thick side.
Happy little accident
Following the instructions from King Arthur, I made several slashes to open the bread up like the pictures.
The bread did turn out beautiful, but be warned that some of that preserves may ooze out during baking.
I must have accidentally cut a bit deeper in one of the slashes since there was quite a bit of the preserves leaking out during baking just from that one slash.
Luckily the preserves didn’t end up burnt, so I simply grabbed a pastry brush, and brushed the baked bread all over with the preserves.
Skip the glaze, but not the toasted almond slices
I find that the fruit preserves alone is already more than enough sweet and adding the glaze will just make it even sweeter.
If you like super sweet bread, you may want to make the glaze. But if you prefer your bread to be sweet enough like me, it is better not to add the glaze.
Either way, the toasted almond slices are a must in my opinion.
Fruit Preserves Almond Coffee Bread
Ingredients
- 1/4 cup warm water (38 Celsius / 100 Fahrenheit)
- 1/2 tablespoon active dry yeast
- 2 to 2 1/2 cups (250 to 300 gram) all-purpose flour, divided
- 1/4 cup warm milk (38 Celsius / 100 Fahrenheit)
- 1 egg
- 2 tablespoon (25 gram) sugar
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon lemon zest (or orange zest)
- 3 tablespoon softened butter
- 1/4 teaspoon salt
- 16 oz fruit preserves (I use mango orange passionfruit preserves)
- Glaze (mix the ingredients together), optional
- 3/4 cup (85 gram) confectioners' sugar
- 2 tablespoon heavy cream, or 1 tablespoon milk
- 1 teaspoon lemon zest (or orange zest)
- Garnish
- toasted sliced almonds
Instructions
- Mix together warm water, active dry yeast, and 1/4 cup of the flour in a large mixing bowl. Rest for 10 minutes until foamy, then add milk, egg, sugar, vanilla extract, lemon (or orange) zest, softened butter, and salt. Stir to mix well.
- Add remaining flour 1/2 cup at a time, stir until the dough comes together. Lightly flour your work surface, then turn the dough out, and knead until the dough becomes smooth. About 10 minutes.
- Transfer the dough to a clean mixing bowl, cover with a wet kitchen towel, and let it proof until the volume doubles. About 1 hour in a warm kitchen.
- Meanwhile, line a baking sheet with parchment paper.
- Punch the dough to deflate and release air bubbles, then turn it out again on a lightly floured work surface. Knead for 2 minutes, then roll into a 6" x 15" rectangle.
- Spread the fruit preserves on the dough, leaving about 1" border on the one long edge uncovered.
- Roll the dough up into a log (ala cinnamon roll) along the long edge, starting from the filling covered long edge toward the uncovered edge.
- Transfer the rolled dough onto the parchment lined baking sheet, then join the two ends to make a ring. Be sure the pinch the edges to seal.
- Let the bread rest for 15 minutes, then make several parallels slashes on the bread, and then rest again for another 20 minutes.
- Meanwhile, preheat the oven to 175 Celsius (350 Fahrenheit).
- Bake the bread in the preheated oven for 25 minutes, or until golden brown.
- Remove the bread from the oven.
- If any of the preserves leak out during baking, grab a pastry brush and brush the bread all over with the leaked preserves.
- If you want to glaze the bread, wait until it is completely cool before glazing. Then, garnish with toasted almond slices.
- If you don't want to glaze, you can add the toasted almond slices while the bread is just out from the oven.
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